Pesto Chicken Quinoa
This Pesto Chicken Quinoa is an easy recipe that really highlights all of the fresh flavors of summer! Enjoy!
Servings: 4 servings
Calories: 506kcal
Ingredients
For the Pesto Chicken
- 2 boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp pepper
- ⅓ cup basil pesto homemade or storebought
For the Quinoa
- 1 cup quinoa
- 2 cups low-sodium chicken stock
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 cup cherry tomatoes halved
- ½ cup crumbled feta cheese
- ¼ cup chopped green onions
- ¼ cup chopped fresh basil
- Parmesan cheese optional
Instructions
For the Quinoa
- Using a large saucepan, add chicken stock, salt and pepper; stir until well combined.
- Place saucepan over medium-high heat and bring to a boil. Add quinoa, stir until well combined. Cover and reduce heat to low.
- Simmer for 15 minutes, or until quinoa is fully cooked. (Note: This is a good time to grill the pesto chicken.)
- Place cooked quinoa in a large mixing bowl. Add lemon juice and olive oil; stir until well combined.
- Add tomatoes, feta, green onions and basil; gently stir until well combined.
- Top with pesto chicken and {optional} freshly grated Parmesan cheese.
For the Pesto Chicken
- Preheat grill to medium-high heat.
- Season the chicken breasts with salt and pepper.
- Grill the chicken for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and let rest for at least 5 minutes before slicing into strips.
- Using a medium mixing bowl, toss chicken with pesto.
- Serve warm, room temperature or cold.
Nutrition
Calories: 506kcal | Carbohydrates: 34g | Protein: 37g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 1449mg | Potassium: 869mg | Fiber: 4g | Sugar: 3g | Vitamin A: 853IU | Vitamin C: 13mg | Calcium: 167mg | Iron: 3mg
